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Summer salad with sesame dressing
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2 aubergines, thickly sliced
Extra virgin olive oil spray
400g can essential Waitrose Chick Peas, drained and rinsed
1 red onion, very thinly sliced
140g pack Waitrose Watercress, Rocket & Spinach
2 tsp Cypressa Tahini
1 tsp olive oil
1 clove garlic, crushed
Juice of ½ lemon
100g essential Waitrose Greek Light Salad Cheese, crumbled
½ x 25g pack fresh mint, roughly chopped
4 essential Waitrose Wholemeal Pittas, toasted, to serve
1. Arrange the aubergines on a grill pan and spray lightly with olive oil. Grill for 4–5 minutes on each side until tender and nicely browned. Quarter each slice and transfer to a serving bowl.
2. Add the chick peas, red onion and salad leaves and toss well.
3. For the dressing, mix together the tahini, olive oil, garlic and lemon juice with 1 tbsp water until well blended.
4. Scatter the cheese and mint over the salad, then drizzle with the sesame dressing. Serve with toasted pittas.
Typical values per serving:
This recipe was first published in July 2013.